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Le Chaudron recipe
Curry de tofu épinards-tomate
Tofu, spinach and tomato curry
⏱ 35 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)firm tofu
300 g (11 oz)fresh spinach
400 g (14 oz)tomatoes, chopped
1onion
100 ml (½ cup)light coconut milk
1 tbspcurry powder
1 tbspolive oil
1 tspgrated ginger
- 400 g (14 oz) firm tofu
- 300 g (11 oz) fresh spinach
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 100 ml (½ cup) light coconut milk
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1 tsp grated ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain and pat dry the firm tofu and cut into even cubes about 2 cm (¾ in).
- Heat the olive oil in the sauté pan and brown the tofu on all sides for a few minutes.
- Set the tofu aside and sauté the sliced onion with the ginger and curry until fragrant.
- Add the crushed tomatoes and light coconut milk and simmer 10 min until creamy.
- Add the fresh spinach and browned tofu, stir gently and cook 5 more min over low heat.
- Adjust the salt and pepper and serve hot with a little brown rice or quinoa.
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